Chili with Cornbread Topping

For the Chili:
1 teaspoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium bell pepper, chopped
1 medium sweet potato, peeled, cubed
1 jalapeno, diced
28 ounces tomatoes, canned
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon red pepper
salt and pepper, to taste
1/2 cup barbecue sauce
1 cup chicken broth
15 1/2 ounces black beans, canned
1 cup corn kernels

For the Cornbread Topping:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1 cup milk
1 cup cheddar cheese

For the Chili:
Heat olive oil over medium high heat in a large Dutch oven. Add onion, garlic,
bell pepper, sweet potato, jalapeno. Cook until softened (about 7 minutes).
Add tomatoes, chili powder, cumin, red pepper, salt and pepper. Stir well. Add
barbecue sauce, chicken broth, black beans, and corn. Bring to a boil. Reduce
heat and allow to simmer, partially covered for 40 minutes. If chili is too
thick add water. If its too thin let it sit on the heat longer.

For the Cornbread Topping:
Preheat oven to 400 F. Combine cornmeal, flour, sugar, baking
powder and salt in a medium bowl. Combine oil, egg, and milk in
small bowl; mix well. Add milk mixture to flour mixture; stir just
until blended.

Assembly: Pour chili into a deep glass dish 3/4 of the way up. Spoon
cornbread mixture on top (you won't be using it all). Remember, it rises quite
a bit so leave enough depth in the dish. Sprinkle with cheddar cheese. bake for
20 minutes or until cornbread topping is browned. If cheese is browning too
fast, cover with foil.

Servings: 4
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